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Chicken Bouillon

The ancient powerful remedy for colds, flu, fatigue, and more…

First, you need to cook traditional chicken broth (also known as “Jewish penicillin”). Ingredients:

  • 3 pounds of chicken (the whole or bony parts; chicken organ meats can also be added)

  • 1-3 stalks of celery may be added. Cut them into 1-2-inch pieces.

  • 2 medium carrots, peeled (or just well washed for organic carrots) and cut into 3-4 inch pieces

  • 1 medium onion, peeled and cut in half

  • 3-6 cloves garlic, peeled

  • 2-3 dry bay leafs

  • 5-10 black and/or white peppercorns

  • ½-1 teaspoon kosher salt (according to your taste)

  • 4 quarts cold water

Preparation:

  1. Place all the ingredients in a pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is soft and easily taken apart (1-2 hrs.).

  2. Second, cook the “filler” for your soup separately. Then add it into your bowl of broth with the pieces of cooked chicken.

  3. Add a grain: Buckwheat, millet, quinoa, or jobs tears.

  4. Add some root vegetables: sweet potatoes or/and turnips.

  5. Finally, add your choice of chopped fresh herbs: parsley, dill, basil, cilantro, mint or bean sprouts.

A few drops of sesame oil added to the bowl of soup to give the soup a wonderful flavor and aroma. BON APPETIT!!